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With National Porridge Day on the 10th October, we thought… why not share a porridge recipe with a bit of a twist? Danielle Copperman, founder of Qnola, has created this warming, autumnal porridge recipe made with buckwheat groats, miso and cardamon that’ll make your mornings 10x more cosy! Enjoy!

INGREDIENTS

Serves 2

1 ½ cups raw buckwheat groats – soaked overnight
5-6 tbsp chia seeds
2 tbsp golden linseeds/flaxseeds – optional
1 tin coconut milk
1/2 cup almond milk (or water)
1 tbsp agave/coconut nectar/honey
2-3 tbsp coconut palm sugar – to taste
1/2 tsp miso paste
1/2 tsp Ground cardamom
1 tbsp coconut oil
1 tsp vanilla Powder or extract
1/2 tsp ground ginger
1/2 tbsp maca powder

METHOD

Rinse soaked buckwheat groats thoroughly, then place in a medium saucepan with the coconut milk and almond milk/water.

Bring to the boil and then reduce the heat to a low simmer. After 10 minutes, add the agave, coconut palm sugar, miso paste, chia seeds, linseeds (if using), cardamom, coconut oil, vanilla and ginger.

Simmer for 30 minutes, stirring regularly.

Add more miso or natural sweetener to taste, along with any other spices or super foods you like. Goji berries and fresh blueberries add a refreshing flavour to the dish.

Once the liquid has have more or less reduced and is completely absorbed, remove from the heat and serve immediately.

Top with coconut milk or coconut cream, fresh fruit or nuts and seeds for a nourishing, filling breakfast.

Recipe by Danielle Copperman, founder of Qnola 

For more delicious breakfast recipes like this one, click below! 

porridge

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